Cioccolato E Matcha Recipe

Prepare and Preheat

Preheat oven to 170°C (340°F). Butter and line the base of a 22–24 cm (9-inch) springform pan with parchment paper; butter the sides lightly and dust with a little cocoa powder.

Melt chopped dark chocolate and butter together in a heatproof bowl set over barely simmering water (bain-marie) or gently in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.

In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened, about 3–4 minutes by hand or 2–3 minutes with an electric mixer. Stir in vanilla extract.

Fold the melted chocolate mixture into the egg-sugar mixture until homogeneous and slightly glossy.

Sift the almond meal and cocoa powder together with the fine sea salt, then gently fold into the chocolate-egg mixture in two additions, mixing just until combined. Scrape down the bowl so there are no dry pockets.

Pour batter into the prepared springform pan, smooth the top with a spatula, and tap gently to remove large air bubbles. Bake in the center of the oven for 28–35 minutes: the top should form a thin crust while the interior remains moist and slightly fudgy. A thin skewer inserted should come out with a few moist crumbs, not wet batter.

Cool the cake in the pan on a wire rack to room temperature (about 1 hour), then remove the ring. Chill in the refrigerator at least 2 hours (preferably overnight) to let the texture set — caprese is best served slightly cool.

Just before serving, dust the top lightly with icing sugar.

Bloom matcha: sift the ceremonial matcha into a small bowl, add 1 tablespoon hot (not boiling) water and whisk vigorously with a small whisk or fork until a smooth paste forms with no lumps.

In a chilled mixing bowl, whip the cold heavy cream to soft peaks. Start on medium speed and stop when soft peaks form.

In a separate bowl, loosen the chilled mascarpone with powdered sugar and lemon zest using a spatula until smooth — avoid overworking so it doesn't become runny.

Fold the whipped cream into the mascarpone in two additions to create a light, soft cream. Stir in the matcha paste gently until uniformly green and smooth. Taste and adjust sweetness with a pinch more powdered sugar if needed. Keep chilled until assembly.

Bloom matcha: sift the matcha powder into a small bowl, add 1 tablespoon hot water and whisk until smooth with no lumps.

In a medium bowl, whisk the sweetened condensed milk with vanilla until smooth. Stir in the matcha paste until fully incorporated and evenly colored.

In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold the whipped cream into the condensed milk-matcha mixture in three additions, preserving as much air as possible to keep the ice cream light.

Pour the mixture into a loaf pan or airtight container, smooth the top, cover with plastic wrap, and freeze until firm, at least 6 hours or overnight. Remove from freezer 8–10 minutes before serving to soften slightly.

Toast the pecan halves in a dry skillet over medium heat for 2–3 minutes until aromatic. Transfer to a bowl and set aside.

In the same skillet, melt 1 tablespoon unsalted butter over medium-low heat, add the brown sugar and stir until it dissolves and begins to syrup. Return the pecans to the pan and toss to coat evenly. Sprinkle with 1/4 tsp sea salt, stir, then transfer pecans to a sheet of parchment to cool and set. Break into clusters if desired.

While pecans cool, thinly slice kumquats, removing and discarding any seeds. If kumquats are tart, you may macerate them for 10 minutes with 1 teaspoon sugar or a splash of simple syrup to mellow acidity; drain before using.

Place a slice of chilled Caprese cake on each dessert plate. Pipe or spoon a generous quenelle (or dollop) of mascarpone al matcha alongside or on top of the cake slice.

Spoon a scoop of matcha gelato next to the cake and mascarpone cream; if serving multiple portions, use one scoop per plate.

Scatter caramelized pecan halves and pecan clusters around the plate for crunch, and arrange kumquat slices over the mascarpone and gelato for bright acidity and visual contrast.

Finish with a few fine shavings of aged dark chocolate over the mascarpone and cake, a light dusting of matcha powder over the cream (use a fine sieve), and optional cocoa nibs or extra chopped pecans for texture.

Serve immediately so the gelato remains cold while the cake and cream are slightly cool. Leftover components: store cake refrigerated (up to 3 days), mascarpone cream refrigerated (2 days), and matcha gelato in freezer (up to 2 weeks).